Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa

Recipe courtesy of Aaron McCargo Jr., 2009

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Rated 5 stars out of 5
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Total Time:
1 hr 35 min
Prep
45 min
Inactive
30 min
Cook
20 min
Yield:
3 servings
Level:
Easy
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Ingredients

  • 1 (1-pound) chicken breast, boneless, skinless
  • 1/4 cup canola oil, plus more for brushing dough
  • 2 to 3 tablespoons Big Daddy's Taco Rub, plus more for seasoning, recipe follows
  • 1 (16-ounce) tube pizza dough, store-bought
  • Flour, for work surface
  • 1 cup shredded mozzarella
  • 1 cup shredded sharp Cheddar
  • 1 cup Guacamole, recipe follows
  • 1 cup Lime Chipotle Salsa, recipe follows
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro leaves

Directions

Preheat grill to medium-high heat.

Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.

Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.

In a medium bowl, mix mozzarella and Cheddar cheeses.

Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.

Big Daddy's Taco Rub:

  • 1 tablespoon freeze-dried onions
  • 1 tablespoon freeze-dried garlic
  • 1 teaspoon freeze-dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon chili powder

Cook's Note: Granulated or ground can be substituted for freeze-dried ingredients)

In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.

Guacamole:

  • 1 avocado, halved, pitted and flesh diced small
  • 1 lime, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon finely diced red onions
  • Salt and freshly ground black pepper

Mix all ingredients together in a small bowl.

Lime Chipotle Salsa:

  • 2 plum tomatoes, finely diced
  • 1 lime, juiced
  • 1/4 cup chopped scallions
  • 2 to 3 chipotle peppers in adobo, finely chopped
  • 1/4 cup finely diced red onion
  • Salt and freshly ground black pepper
  • Honey, if needed

In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.

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Newest Ratings and Reviews

Read all 12 reviews

  • on March 27, 2013

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    Great dinner! We used leftover guac from Tyler Florence. Didn't make the salsa but we had some in the fridge.

    people found this review Helpful.
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  • on February 17, 2013

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    These are amazing! Every part was easy and very tasty. Even my absurdly picky eater loved it. I had enough leftovers to make a pizza the next day - might actually have been better than the night before! Definitely going in the rotation.

    people found this review Helpful.
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  • on September 10, 2011

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    I was looking to try a different kind of pizza. So I tried this recipe and was so glad I did! This pizza was a total flavor explosion! Loved it !!!!!

    people found this review Helpful.
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